Let’s begin by making one factor clear: if I’m going to eat chocolate cake, it higher be price each chunk. I would like my dessert to be so mouthwatering and scrumptious that it provides me a shot of delight and leaves me feeling happy. This gluten-free cake recipe checks all of the bins, and the truth that it’s additionally grain-free and paleo (with a couple of modifications) means I can eat it with out coping with digestive misery over the subsequent few days.
My gut-healing, grain-free journey has led me down a brand new path of discovering all of the scrumptious baked items that use almond flour, coconut flour, and cassava flour to create one thing each bit as scrumptious as desserts made with flour. Sure, swapping in these alt-flours requires some know-how (and I’ve had a couple of fails alongside the way in which), however this cake proves I’m not sacrificing a single ounce of deliciousness when consuming grain-free.
My aim with this cake was to create a gluten-free and grain-free model of the traditional chocolate birthday cake with chocolate frosting—one which the remainder of my household would wish to devour regardless that they don’t share my dietary restrictions. The recipe exceeded all expectations, and dare I say, it could be the one gluten-free cake recipe I make transferring ahead.
Learn on to see how my favourite grain-free chocolate cake comes collectively. It’s one-bowl and extremely easy, and I’ve a sense it’d change into a go-to for you, too.
Substances and Dietary Modifications
Right here’s what you’ll must make this gluten-free cake recipe—and all my suggestions on making this recipe dairy-free and paleo so everybody can indulge.
Almond flour: Certainly one of my favourite alt-flours due to its nutty taste and nutrient-rich properties. It pairs notably effectively with any chocolate recipe.
Baking soda: Particularly essential in gluten-free baking to offer that rise.
Kosher salt: I like to make use of Diamond kosher salt within the recipe after which prime the cake with flaky Maldon salt crystals.
Cocoa powder: I choose Dutch-processed cocoa powder right here, however you should use common and even uncooked cacao powder.
Sugar: Relying in your dietary preferences, be happy to swap coconut sugar or further maple syrup for pure substitutes.
Maple syrup: Maple syrup gives a complexity that I like paired with chocolate.
Greek yogurt: Yogurt provides a tangy creaminess to baked items—you’ll virtually all the time discover it in my baking recipes! You may also swap a plant-based yogurt to maintain this dairy-free, or bitter cream if that’s what you’ve got readily available.
Vanilla extract: My mother’s rule-of-thumb: all the time use a contact extra vanilla than you assume you’ll want.
Eggs: Be at liberty to swap in a flax egg to maintain this vegan.
Melted butter: I like the richness that butter provides to this recipe, however you possibly can swap in melted coconut oil to maintain this dairy-free.
Let’s Speak Frosting
First off: that is one of the best chocolate frosting you’ll ever put in your mouth. Second, it’s not notably dietary-friendly (although it’s gluten and grain-free), so for those who’re doing a dairy-free or a extra paleo-friendly weight loss program, it’s possible you’ll simply wish to depart the frosting off and revel in this scrumptious cake bare. That mentioned, this frosting is what does it for me, so listed below are some notes on the components:
Chocolate chips and heavy cream: You’re going to soften these collectively both on the range or within the microwave. For expediency, I often do the microwave on about 30% energy, stopping and stirring each 20 seconds so the chocolate doesn’t burn.
Cream cheese: Sure, this frosting is a hybrid between a chocolate ganache and a wealthy, cream cheese frosting—actually one of the best of all worlds.
Powdered sugar: Beating within the powdered sugar on the finish retains this mild, fluffy, and candy like these traditional chocolate birthday desserts we’re channeling.
Suggestions for Success
This gluten-free cake recipe is fairly foolproof—you mainly whisk all the pieces collectively in a bowl, put it within the pan, and also you’re finished. However there are a couple of guidelines of the highway that all the time yield the absolute best desserts.
1. Ensure all of your components are at room temperature
That is key, and a baking rule that I’ve realized the arduous method. For those who add chilly components into the combo, they don’t mix in the identical method that room-temperature components meld collectively. Ensure to take away your eggs and yogurt from the fridge half-hour to an hour earlier than making your cake, and let the butter settle down a bit after melting. That is particularly essential along with your frosting components—your cream cheese have to be at room temperature to get mild and fluffy!
2. Don’t overmix your dry components
Many recipes name for the dry components to be mixed individually from the moist components. Since I’m a lazy prepare dinner who prefers as few soiled dishes as attainable, I make this multi functional bowl. That mentioned, once you add your dry components, toss them along with a fork to verify the baking soda is evenly distributed, then whisk into your moist components simply till mixed.
3. On the subject of pans, you’ve obtained choices
This recipe yields an ideal 8-inch one-layer cake. Nonetheless, you might additionally divide this into two 6-inch cake pans. The layers will likely be a bit thinner, and also you’ll must lower the baking time by 5-10 minutes, however you’ll have an cute mini-layer cake in your fingers. I additionally made this in a 9-inch cake pan (and decreased bake time by 5 minutes), and once more—it was thinner however nonetheless scrumptious.
Y’all—this will likely be my subsequent birthday cake. And I extremely suggest it for yours, too—possibly topped with just a little vanilla ice cream and a sprinkling of raspberries? Simply sayin’. Prepared to do that? Scroll on for the recipe and let me know for those who give this a strive! You’re going to LOVE.